Best 3 Steak And Black Bean Chili Recipes

Indulge in the tantalizing flavors of steak and black bean chili, a culinary delight that combines the bold taste of seared steak with the earthy goodness of black beans. Embark on a culinary journey as we unveil the secrets to crafting this delectable dish, ensuring you create a masterpiece that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

CROCK POT STEAK AND BLACK BEAN CHILI

Crock Pot Steak and Black Bean Chili image

The weather is starting to cool off now and this is a easy chili recipe for the crock pot. This chili is very thick and rich. Makes a lot.

Provided by mary winecoff

Categories Meat

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs boneless beef cubes, for stew
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1 large onion, chopped
1 large green pepper, chopped
2 (15 ounce) cans black beans
2 (14 1/2 ounce) cans chili-style chopped tomatoes
1 teaspoon sugar
1 (6 ounce) can tomato paste
salt and pepper, to taste
sour cream
shredded cheddar cheese

Steps:

Cut the beef into 1-inch cubes.
Place beef in slow cooker and turn it on low.
Sprinkle the chili powder, garlic powder and cumin over the meat.
Add onion and green pepper.
Drain and rinse the cans of beans and add them to the slow cooker.
Add tomatoes and sugar.
Cover and cook on low for 8 to 10 hours.
Uncover and sir in the tomato paste.
Season with salt and pepper.
Garnish with sour cream and cheddar cheese.

SLOW-COOKER STEAK AND BLACK BEAN CHILI

Slow-Cooker Steak and Black Bean Chili image

Come home to a steaming bowl of smokin' hot chili. All it takes is 10 minutes prep and two easy steps.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 6

Number Of Ingredients 8

Ingredients

2 lb beef top round steak
1 envelope (1 oz) onion soup mix (from 2-oz package)
2 cans (15 oz each) black beans, rinsed and drained
1 can (28 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
3 teaspoons chili powder
1 teaspoon ground cumin

Steps:

Trim fat from beef. Cut beef into 3/4-inch cubes. In 3 1/2- to 4-quart slow cooker, mix beef and soup mix (dry). Stir in remaining ingredients.
Cover and cook on Low heat setting 8 to 10 hours.

Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 80 mg, Fiber 12 g, Protein 45 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 11 g, TransFat 0 g

STEAK AND BLACK BEAN CHILI

STEAK AND BLACK BEAN CHILI image

Categories Soup/Stew Bean Beef Vegetable Super Bowl Tailgating

Yield approximately 8 bowls

Number Of Ingredients 16

Ingredients

1 lb. steak (cut to bite size portions - or use stew meat)
1 jalapeno pepper
1 can of diced tomatoes
1 can of black beans
1 can of chili beans
1 Tbsp. of ground cumin
1 white onion (or more, to taste)
1/4 cup of fresh cilantro (or 1 Tbps. of cilantro in tube)
6-12 cloves of garlic (to taste)
1 can of beef broth
1 green bell pepper
1 red bell pepper
1 cup of frozen corn
1/4 C of tequila (optional "secret" ingredient)
1 C of orange juice (optional "secret" ingredient)
2 Tbsp of lemon pepper oil (or your choice of oil with improvised spicing)

Steps:

Marinate steak in tequila, orange juice, cumin, garlic, onions, and lemon pepper oil. In a large pot or dutch oven, cook over medium heat for a few minutes on each side. Stir in peppers and canned tomatoes. Cover and let simmer 10-15 minutes. (At this point you may pour the mixture in a crock pot or leave it in the dutch oven - depending on your timeframe/preference.) Add canned beans, corn, diced jalapeno, beef broth and whatever fresh veggies you desire. Cook on low for several hours (dutch oven) to days (crock pot - be sure to add extra water or broth if left for an extended period of time). For best flavor, enjoy the second or third day after preparation - but it's good same day too.

Tips:

Choose the right steak: Select a steak that is flavorful and has a good amount of marbling, such as flank steak, skirt steak, or chuck roast.
Cut the steak against the grain: This will help to tenderize the steak and make it more enjoyable to eat.
Season the steak well: Use a variety of spices and herbs to flavor the steak, such as chili powder, cumin, garlic powder, and salt and pepper.
Cook the steak over high heat: This will help to sear the steak and lock in the juices.
Let the steak rest before serving: This will allow the steak to redistribute its juices and become more tender.
Use a variety of beans: Don't just stick to black beans. Try using a mix of beans, such as kidney beans, pinto beans, or white beans.
Add some vegetables: Vegetables will add flavor and nutrition to your chili. Try adding onions, peppers, tomatoes, or corn.
Don't skimp on the spices: Spices are what give chili its flavor. Be generous with your chili powder, cumin, and garlic powder.
Let the chili simmer: The longer the chili simmers, the more flavor it will develop. Simmer the chili for at least 30 minutes, or up to an hour.
Serve the chili with your favorite toppings: Some popular toppings for chili include sour cream, shredded cheese, diced avocado, and chopped cilantro.

Conclusion:

Steak and black bean chili is a delicious and hearty meal that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own personal preferences. So next time you are looking for a quick and easy meal, give this steak and black bean chili a try.